LAB 1: Cheesemaking with Enzymes 9E Chihiro Okada Introduction 1. Enzymes - are biological catalyst. 2. Enzymes - are proteins that catalyze chemical reactions. Emporase – an enzymes that speeds up the production of cheese. 3. First milk is pasteurized by heating it to 72℃ for 15 seconds to kill any harmful bacteria. Then‚ the milk is cooled and either a special blend of bacteria or an acidic solution - such as vinegar or lemon juice - is added. The milk is
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REVIEW SHEET EXERCISE 8 Chemical and Physical Processes of Digestion NAME: LAB TIME/DATE: Carbohydrate Digestion The following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? Why? 2. How do you know that the amylase did not have any contaminating maltose? 3. What effect did boiling have on enzyme activity? Why? 4. Describe the substrate and the subunit product of amylase
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Biology Lab #1: Chemical Diffusion Purpose To discover how the size of a cell affects the diffusion of chemicals throughout the cell. Hypothesis I predict that as the cell size increases the diffusion depth and the diffusion rate will decrease. Equipment • Eye protection • 250 mL beaker • Timing device • Scoopula • Ruler • Scalpel • Sodium hydroxide solution • 3 different sized cubes of phenolphthalein agar • Paper towels Purpose
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Oscillating chemical reaction Aim: The overall reaction rate and concentrations of some reaction intermediates of certain chemical reactions oscillate‚ even in a homogeneous system. This phenomenon is commonly found in living organisms. These periodical variations occur when a feedback mechanism is available in which a product changes the reaction rate. In this experiment will produce oscillations in both time and space in the concentrations of cerium(IV) and cerium(III) in the BZ reaction. Use the
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simple soluble substances. There are two types of digestion – chemical digestion and mechanical digestion. Mechanical digestion involves breaking up large pieces of food into smaller pieces. This provides a large surface area for the action of enzymes on food. There is no change to the chemical composition of food during mechanical digestion. Mechanical digestion occurs in the mouth (mastication) and in the stomach (churning). Chemical digestion involves the action of enzymes. Large insoluble food
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CHEMICAL KINETICS RESULTS AND DISCUSSION The balanced equation of the reaction between sodium thiosulfate and Hydrochloric acid is: S2O32- (aq) + 2 H+ (aq) SO2 (g) + S (s) +H2O (l) Using beakers with the same diameter was very important in conducting the experiment. If different sizes were used‚ the visibility of the “x” on the paper beneath the beaker could disappear from view too early or too late than the hypothetical time depending on the depth of the solution. It was also significant
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Atoms‚ Airs‚ and Chemical Bonding Rich McConnell‚ CH-201 Grantham University Atoms‚ Airs‚ and Chemical Bonding 1. Alcohol in our digestive system reacts with oxygen gas to form carbon dioxide and water. How many grams of carbon dioxide are released if a 10.00 g alcohol sample reacts with 20.85 g of oxygen gas and produces 11.77 g of water? Answer: 19.08g CO2 2. Using the periodic table‚ fill in the missing information in the following table: Protons Neutrons Electrons Isotope Symbol 27 32 27
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Introduction: A chemical reaction involves the breaking and forming of bonds in order to create the necessary energy required to cause movement. Each reaction is catalyzed (an increase in rate because of a present catalyst) by a specific enzyme. Enzymes are able to denature proteins‚ meaning that a protein loses its original shape by uncoiling‚ giving it a random‚ unstructured shape. The pineapple plant contains bromelain which‚ because of its unique characteristics‚ keeps gelatin from thickening
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Chemical Gas Tests Procedure Part 1: Hydrogen and Manganese Dioxide 1. Inserted 4mL of hydrogen into a test tube 2. Scooped a little amount of manganese dioxide on the end of a wooden splint 3. Allowed the tip of the splint to flame using the Bunsen Burner 4. Allowed the reaction to proceed for a total of 15 seconds. 5. Placed the glowing splint into the test tube 6. Recorded the results Part 2: Magnesium strip and Hydrochloric acid 1. Poured 3mL of hydrochloric acid into a test
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ABS 757 physical and chemical characters Matter states: white colloid Shape: granular Smell: no Flash point: 404°C Natural temperature: 466°C explosion limits: 45g/㎡ Minimum fire energy: 3.6MJ Specific gravity: 1.03-1.10 ABS 757 material characters properties Test method Test condition ABS 757 Tensile strength ASTM D638 1/8”‚ 6mm/min 480(6800) Tensile elongation ASTM D638 1/8”‚ 6mm/min 20 Flexural modulus ASTM D790 1/4”‚ 2.8mm/min 820(11660) Flexural modulus ASTM D256 1/4”‚ 2.8mm/min
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